Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on
  • 4 oz fresh ginger, peeled and julienned
  • 6 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 8 oz bean thread noodles (mung bean vermicelli)
  • 6 cups chicken stock
  • 2 tbsp soy sauce
  • 1 tsp Hawaiian salt
  • 1/2 tsp white pepper
  • 1 bunch green onions, thinly sliced

Instructions:

  1. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown. Remove chicken from pot and sauté ginger and garlic for 2 minutes until aromatic.
  2. Return chicken to the pot. Add chicken stock, soy sauce, and Hawaiian salt. Bring to a boil, then reduce heat and simmer covered for 25 minutes until chicken is tender.
  3. While chicken simmers, soak bean thread noodles in a bowl of warm water for 10 minutes. Drain and use kitchen shears to cut noodles into 4-inch lengths.
  4. Remove chicken from the broth. Shred the meat, discarding the skin and bones. Return the shredded meat to the pot along with the soaked noodles and white pepper.
  5. Simmer for an additional 5 minutes until the noodles are translucent and have absorbed the ginger-infused broth. Garnish with sliced green onions before serving.